Who says you can’t eat steak on a diet? This is a delicious midweek salad which is low fat and less than 300 calories. Perfect for a sunny evening (here’s hoping we see one soon!).
Steak, beetroot and asparagus salad – to serve 2
- 250g rump steak, all fat removed
- 6 asparagus spears
- 50g wild rocket
- 4 small cooked beetroot, cut into wedges
- 1 tbsp horseradish cream
- 2 tbsp half-fat crème fraîche
- 1 lemon, juiced and zested
Season the meat well. You can cook it either in a non-stick frying pan for about 3-4 mintues each side (depending on how thick it is) or cook it on a barbecue as we did for even more favour. Allow to rest for 10 minutes, then slice thinly.
Blanch or barbecue the asparagus spears.
Whisk the horseradish, crème fraîche and lemon juice together and season.
Assemble the plates with the beef slices, asparagus, rocket and beetroot and spoon over the dressing. Sprinkle the lemon zest over to serve.
Wine Suggestion: A a nice, young, uncomplicated Syrah from the northern Rhône went really well here. We had Pierre Gaillard’s Syrah 2011 (just arrived at Mitchell & Son) which was delicious.
(Original recipe from BBC Good Food)